Whole Wheat Carrot Cake with Creamy Orange Icing Low Fat

Indulge in the wholesome goodness of this *Whole Wheat Carrot Cake with Creamy Orange Icing (Low Fat)*—a delightful twist on a classic dessert that's both healthier and irresistibly flavorful! Packed with nutrient-rich whole wheat flour, naturally sweet shredded carrots, juicy crushed pineapple, and chewy raisins, this cake is bursting with texture and warm spice notes of cinnamon and nutmeg. The luscious low-fat cream cheese icing, infused with fresh orange zest and juice, adds a zesty, citrusy finish that perfectly complements the moist and tender crumb of the cake. With just a touch of vegetable oil and the clever use of unsweetened applesauce for moisture, this low-fat dessert allows you to enjoy a sweet treat guilt-free! Perfect for family gatherings, brunches, or an afternoon snack, this recipe is not only easy to make but also a healthier choice for carrot cake lovers.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups Whole wheat flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.5 teaspoons Salt
• 2 large Eggs
• 0.5 cups Unsweetened applesauce
• 3 tablespoons Vegetable oil
• 1 teaspoon Pure vanilla extract
• 0.75 cups Brown sugar
• 2 cups Carrots, shredded
• 0.5 cups Crushed pineapple (drained)
• 0.5 cups Raisins
• 4 ounces Low-fat cream cheese
• 1 cups Confectioner’s sugar
• 2 teaspoons Orange zest
• 1.5 tablespoons Fresh orange juice

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a separate mixing bowl, beat the eggs. Add in the applesauce, vegetable oil, vanilla extract, and brown sugar, whisking until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Step 5

Fold in the shredded carrots, drained crushed pineapple, and raisins until evenly distributed.

Step 6

Pour the batter into the prepared baking pan. Smooth out the top with a spatula.

Step 7

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool completely in the pan.

Step 8

While the cake cools, prepare the creamy orange icing. In a medium bowl, beat the low-fat cream cheese until smooth and fluffy.

Step 9

Slowly add the confectioner’s sugar, beating until fully combined. Add the orange zest and fresh orange juice and mix until the icing is smooth and creamy.

Step 10

Once the cake has completely cooled, spread the icing evenly over the top using a spatula or butter knife.

Step 11

Slice into 12 servings and enjoy! Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	(1387.4g)

Amount per serving	% Daily Value*
Calories	2560.1

Total Fat 75.3g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 25.3g
Cholesterol 412.5mg	0%
Sodium 4309.2mg	0%
Total Carbohydrate 433.5g	0%
Dietary Fiber 50.1g	0%
Total Sugars 209.9g
Protein 60.2g	0%

Vitamin D 82IU	0%
Calcium 641.6mg	0%
Iron 15.9mg	0%
Potassium 3628.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 9.1%

Carbs: 65.4%